Fresh green herbs , Leaves

Nov 11, 2018Download as PPTX, PDF1 like197 views

This document lists over 50 different types of fresh greens, leaves, herbs and sprouts available from Chef Ashokkumar, including common herbs like rosemary, chives, basil, and thyme as well as Indian herbs like agathi, manathakkali, brahmi, and curry leaves. Chef Ashokkumar thanks the recipient for their time.

KEEZHANELLI (PHYLLANTHUS NIRURI)
Chef Ashokkumar

METHI / FENUGREEK LEAVES
Chef Ashokkumar

SOLANUM TRILOBATUM /
THOOTHUVALAI
Chef Ashokkumar

HINGU / FERULA ASAFOETIDA LEAVES
Chef Ashokkumar

KACHNAR / CAMELS FOOT TREE
LEAVES
Chef Ashokkumar

PADWAL / POINTED GOURD LEAVES
Chef Ashokkumar

NIRGUNDI / FIVE LEAVED CHASTE
Chef Ashokkumar

BHANG LEAVES / GANJA / MARIJUANA
Chef Ashokkumar

VASAKA LEAF / MALABAR NUT
Chef Ashokkumar

This recipe provides instructions for making Ennai kathirikkai, a South Indian dish of stuffed brinjal in a coconut and tamarind gravy. The ingredients include brinjal, tamarind, spices like turmeric, chili powder and coriander, coconut, onions, tomatoes and seasoning ingredients. The brinjal pieces are stuffed with a spice paste, fried and then added to a gravy made by sauteing onions and tomatoes followed by coconut paste, tamarind and seasoning. The finished dish is a South Indian style brinjal curry that is served hot with rice.

Unniyappamashok kumar

This recipe is for unniyappam, a South Indian sweet snack made from rice flour, wheat flour, coconut, jaggery, and banana. To make unniyappam, coconut and jaggery are roasted and melted respectively before being mixed into a batter with rice flour, wheat flour, mashed banana, and water. The batter is allowed to rest before baking powder, cardamom, and sesame seeds are added. Small rounds of the batter are fried in oil until cooked through and golden brown on both sides. The unniyappam are served hot.

Fish guideashok kumar

This document provides information on various types of fish, including: - Anchovies, which swim in large schools and are important for fish food chains and producing fish sauce. - Barracudas, which are large predators that rarely attack swimmers. Pacific barracudas are generally safe to eat while others can be toxic. - Basses, which is a name applied to various fish incorrectly called bass, including black basses, striped basses, and white perches. - Bighead carp, an invasive Asian carp that has spread to many US states and grows over 5 feet long. - Carps, which have been domesticated as koi and are popular in Asian cuisine though not in

Nadan parippu thakali curryashok kumar

This recipe is for Nadan Parippu Thakali Curry, a lentil curry from South India. It contains toor dal, onions, tomatoes, chili, turmeric powder, curry leaves, mustard seeds, and coconut oil. The dal is cooked until soft and mashed. The onions, tomatoes and chilies are sautéed in coconut oil with mustard seeds and curry leaves. This mixture is then added to the cooked dal and brought to a boil before serving over rice.

Kurukku kalanashok kumar

This recipe provides instructions for making Kurukku Kalan, a South Indian dish made with raw banana, yam, yogurt, coconut, and spices. The main ingredients are sliced raw banana, cubed yam, thick yogurt, grated coconut, green chilies, and spices like turmeric, red chili powder, and pepper. These are cooked together with the yogurt until thickened. A coconut-cumin paste is also prepared and added. Finally, mustard seeds, red chilies, and curry leaves are tempered in oil and poured over the finished dish.

Ney pathiriashok kumar

Wheat adaashok kumar

This recipe provides instructions for making Wheat Ada, a South Indian sweet snack made with whole wheat flour, salt, water and a filling of fresh coconut, green cardamom, sugar or jiggery, cooked channa dal and ghee. The dough is made by kneading the flour, salt and water. The filling ingredients are mixed separately. Small balls of dough are flattened and a spoonful of filling is added before sealing and steaming for 10 minutes until the banana leaf wrapping peels off easily. The adas can be served hot or cold. A variation using rice flour instead of wheat flour is also provided.

Vemicelli sago payasamashok kumar

This recipe is for Vermicelli Sago Payasam, a traditional Indian sweet pudding. It contains vermicelli, tapioca pearls, milk, coconut milk, sugar, cashews, raisins, coconut bits, and green cardamom powder. The tapioca is boiled separately then added to simmering milk with vermicelli and sugar. Coconut milk is added and the mixture is removed from heat. Cashews, raisins and coconut are fried separately in ghee then mixed in along with cardamom. Once cooled, the payasam thickens further.

Pineapple pulisseryashok kumar

Pazhamporiashok kumar

Mathanga erusseryashok kumar

This recipe is for Mathanga Erussery, a South Indian pumpkin and red gram curry. It contains diced pumpkin, brown peas, coconut, green chili, shallots, turmeric, mustard seeds, curry leaves and red chili. The brown peas and pumpkin are cooked separately and then combined with a coconut-based paste. Water is added to reach a curry consistency and it is boiled briefly before tempering with mustard seeds and finishing ingredients.

Beans thoranashok kumar

This recipe is for Beans Thoran, a Kerala-style stir fry of French beans. It involves chopping French beans and grinding a paste of coconut, green chili, shallots, garlic and spices. The paste is tempered in oil with mustard seeds and curry leaves before adding to the beans along with salt. The beans are cooked covered until tender. This cooking method of stir frying vegetables with a coconut-spice paste can be used for many different vegetables by substituting the main ingredient.

Appamashok kumar

The document provides a recipe for appam, a South Indian fermented pancake. It includes ingredients like rice, coconut, sugar, salt and yeast. The recipe instructs to soak and grind the rice and coconut together, then allow the batter to ferment for 8-12 hours. Once fermented, oil is heated in an appam pan and ladles of batter are spread into circles and cooked until the edges turn golden brown. The appams are served hot with vegetable stew or sweetened coconut milk.

Ada prathamanashok kumar

This document provides a recipe for Ada Pradhaman, a traditional Kerala dessert made during the Onam festival. The recipe calls for rice ada, jaggery, coconut milk, cashews, raisins, and coconut bits. To make it, the document instructs soaking the rice ada and sago, boiling the sago, dissolving the jaggery in water, cooking the coconut milk and jaggery until thickened, adding the rice ada and sago and allowing it to simmer, separately frying cashews, raisins and coconut bits, and mixing everything together before allowing it to cool and thicken further.

Meen vattichathuashok kumar

This recipe is for Meen Vattichathu, a South Indian fish curry. It involves marinating fish fillets in lemon juice, salt, and turmeric, then cooking the fish in a coconut oil-based sauce. The sauce is made by sautéing mustard seeds, fenugreek seeds, curry leaves, ginger, garlic, green chili, and shallots in coconut oil. Chili powder, Kashmiri chili powder, tamarind paste, and salt are then added to the sauce. Finally, the marinated fish is gently added to the sauce and simmered until cooked through. The finished curry is garnished with fried curry leaves.

Kanava thoranashok kumar

Chemmeen manga curryashok kumar

This recipe is for Chemmeen Manga Curry, a South Indian prawn curry made with raw mango. It involves sautéing shallots, garlic, ginger and green chilies then blending to a paste. Prawns are marinated with turmeric and salt. The blended paste is simmered in coconut milk along with spices. Diced raw mango is added and cooked until tender. Prawns are added and simmered until cooked. Finally, mustard seeds and fenugreek are tempered in oil and added to the curry.

Beef ularthiyathu kerala beef fryashok kumar

The document provides a recipe for Kerala Beef Fry. It calls for 500g of beef cut into cubes, spices including turmeric, chili powder, coriander powder and salt, and aromatics like green chilies and curry leaves. The beef is first slow cooked with some onions, chilies and curry leaves. Separately, coconut oil is heated with cumin and mustard seeds, then onions, coconut slivers and aromatics are added and sautéed. The ginger-garlic paste and cooked beef are then added to the pan along with stock and cooked until dry. Garam masala is added at the end.

Nadan aattu eraichi curryashok kumar

This recipe is for Nadan Aattu Eraichi Curry, a mutton curry from South India. It contains mutton cooked with a spice paste made from dry red chili, coriander seeds, cinnamon, cumin seeds, fennel seeds, cloves, and black peppercorns. Shallots, green chili, curry leaves, ginger, garlic and coconut are sautéed and added along with tomato to the mutton. Kashmiri chili powder is added and the curry is simmered until the oil separates, serving with rice or paratha.

Travancore chicken roastashok kumar

The document provides a recipe for Travancore Chicken Roast from Chef Ashokkumar. It lists ingredients for marinating chicken curry cut with bone in yogurt, chili powder, ginger garlic paste, turmeric, and salt. For the roast, it instructs to heat coconut oil and add fennel seeds, mustard seeds, onions, green chili, and curry leaves. Ginger garlic paste and tomatoes are added along with coriander powder, red chili powder, Kashmiri chili powder, and turmeric. The marinated chicken is shallow fried and added to the sauce along with garam masala and coriander leaves.

Bottle gourd kootuashok kumar

This recipe is for a South Indian dish called Sorrakkai Kootu, which is a vegetable stew made with bottle gourd, split pigeon peas, split green gram, and coconut. The bottle gourd and lentils are boiled with turmeric and salt. Separately, mustard seeds, curry leaves, red chili, and coconut are tempered in ghee and added to the cooked vegetables and lentils. The kootu is finished with asafetida and coriander leaves. This basic recipe can also be made with a variety of other vegetables instead of bottle gourd.

Appamashok kumar

The document provides a recipe for Appam, a South Indian fermented pancake. It calls for ingredients like idli rice, raw rice, grated coconut, sugar, salt, and baking powder or yeast. The rice and coconut are soaked, ground and fermented for 8 hours to allow the batter to rise. The batter is then mixed with sugar, salt and baking soda before being poured into a heated appam pan or chatti to cook for 2 minutes until the edges turn golden brown. The cooked appams are served with vegetable stew, korma or sweetened coconut milk.

Ada prathamanashok kumar

This document provides a recipe for Ada Pradhaman, a classic Kerala dessert made with rice flakes, jaggery, and coconut milk. The ingredients include rice flakes, tapioca pearls, jaggery, thick and thin coconut milk, cashews, raisins, and coconut bits. To make it, the rice flakes and tapioca are boiled and soaked, while the jaggery is dissolved in water. The coconut milks are cooked together with the jaggery until thickened, then the rice flakes and tapioca are added to simmer. Finally, cashews, raisins, coconut bits and spices are fried and mixed in before allowing the pradhaman to cool and th

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This presentation explores how our innovative B2B platform is transforming the Italian food and beverage industry, connecting producers, distributors, and buyers in a seamless digital marketplace. With advanced technology, streamlined logistics, and a commitment to authenticity, we empower businesses to expand their reach, enhance efficiency, and drive growth. Discover how our platform is setting new standards in the industry, fostering global connections while preserving the rich tradition of Italian gastronomy. Know more - https://alysei.com/services/italian-restaurants

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